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Savory muffins are such a great idea for an easy lunch, for lunch boxes and on-the-go lunches!
That’s what I like about them:
- 1 muffin is 1 small kid portion.
- They are a fun finger food for the kids. No mess and easy to eat.
- It’s a lovely baby led weaning idea. Break the muffins in pea size pieces, place them in front of your baby and let him/her grab and enjoy the pieces.
- You can load the muffins with vegetables and other nutritious ingredients so that each muffin will be an healthy complete meal
- They are easy to store and freeze. When you prepare one batch you end up with 12/15 muffins = 12/15 meals ready!
Today I would love to share with you a super nutritious muffin recipe, loaded with good fats. This can be considered both a brain boosting and weight gaining recipe for your little ones thanks to the avocado + almonds + eggs combo. I also added zucchini and carrots, two vegetables that you can find all year around and that are very easy to digest. Of course you can switch them with any seasonal vegetables you can find locally. Spinach + Squash or Kale + Pumpkin or Broccoli + Sweet Potato…just to give you some ideas 🙂
I would suggest this recipe starting from 9 months of age.
The procedure is very simple, you know I don’t like too complicated ones 🙂
In a bowl mix all the dry ingredients starting from the flour, the almond meal, baking powder, baking soda, salt. Combine everything and set apart.
I decided to mix all purpose four with almond meal in a 60% 40% ratio. If you are looking for a gluten free option, substitute the all purpose flour with a rice flour and tapioca flour mix (80%rice 20% tapioca).
In another bowl start mashing the avocado into a cream. Add the eggs and combine well.
Grate the carrots finely and add them to the wet mix.
Grate the zucchini finely, squeeze out the extra liquid with your hands and add them to the mix too.
Add the grated parmesan cheese and the oregano.
Combine the wet ingredients with the dry ones creating a sticky soft dough.
Fill in a muffin tin lightly greased with some coconut oil.
Bake in preheated oven to 400F/180C for 18/20 minutes.
Check if the muffins are ready simply inserting a toothpick in the center. If the toothpick comes out dry, the muffins are cooked!
Let the muffins cool down on the countertop for 5 min and enjoy!!
You can store the zucchini avocado muffins in an air tight container on the countertop for 2 days, in the fridge for 4 days (reheat them either in the microwave for 30 sec or in the toaster for 1 min) or freeze them for up to 3 months.
from vote
PrintZucchini Avocado Carrots Savory Muffins +9MIngredients
- 2carrots, peeled and grated finely
- 1zucchini, grated finely and squeezed
- 1avocado
- 1/2cupalmond meal
- 1cupall purpose flour
- 3eggs
- 1 1/2tspbaking powder
- 1/4tspbaking soda
- 1/2tspsalt
- 1/3cupParmesan cheese, grated
- 1tspdried oregano
Instructions
-
In a bowl mix all the dry ingredients starting from the flour, the almond meal, baking powder, baking soda, salt.
-
Combine everything and set apart.
-
In another bowl start mashing the avocado into a cream. Add the eggs and combine well.
-
Grate the carrots finely and add them to the wet mix.
-
Grate the zucchini finely, squeeze out the extra liquid with your hands and add them to the mix too.
-
Add the grated parmesan cheese and the oregano.
-
Combine the wet ingredients with the dry ones creating a sticky soft dough.
-
Fill in a muffin tin lightly greased with some coconut oil. You should obtain 12 regular size muffins.
-
Bake in preheated oven to 400F/180C for 18/20 minutes.
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